This chocolate gelato recipe is vegan, though you would never guess it by the rich and full mouthfeel that good–quality dark chocolate and coconut milk provide. When churned in an ice cream machine the texture is creamy and luscious, as if actual cream were included in the recipe.

In a heavy saucepan, combine the sugar, coconut water, and cocoa powder and bring to a boil over medium-high heat, stirring occasionally until the sugar and cocoa powder are completely dissolved and a syrup has formed. Remove from the heat and add the chocolate, stirring until completely melted. Add the coconut milk, rum, and salt and stir well. Let cool to room temperature.

Pour the cooled mixture into a blender or food processor and process until very smooth. Transfer to a bowl, cover, and refrigerate until very cold, at least 2 hours or up to 1 day.

Pour the cold mixture into an ice cream maker and churn according to the manufacturer’s instructions. Serve the gelato right away, or spoon it into a freezer-safe container, place parchment or waxed paper directly on the surface, cover tightly, and freeze for up to 3 days.

Chocolate-Dipped Chocolate-Coconut Bars

Freeze the gelato in an ice cream bar mold until solid, at least 2 hours or up to 3 days. Unmold the frozen bars and dip the top halves into 8 ounces melted bittersweet chocolate, then coat the chocolate with 1⁄2 cup finely shredded dried coconut.

The grill is fired up, chips ‘n’ dip are set on the patio table, and the crisp salad has been tossed and chilled. But something’s still missing from this summer backyard setup … Where’s your oversized glass bowl of freshly prepared punch? When planning your summer menu, don’t forget to put some love into your drink planning. Sure, a cold beer or Pinot Grigio will wash down that grilled salmon and caprese salad, but there’s no better time of year for fresh punch. Here are 4 spiked party punch recipes to enjoy this season.

Get bold with pomegranate. From Food & Wine, a recipe for Sparkling Pomegranate Punch brings together ruby red pomegranate, sweet Riesling, and cold bubbly to make for one seriously saucy punch. Tip: Add a few scoops of vanilla gelato to the punch bowl for a creamy, elegant contrast to the sassy citrus flare of the drink.

Make a rosier sangria. Traditional sangria gets a perky facelift in this recipe for Rose Geranium Sangria, from our very own editor-in-chief Laura Klein. Rose-scented geranium add a fabulously feminine touch, while the tantalizing aromas of blood oranges, lemons and mixed berries invigorate your senses.

Keeping it simple—simply fruit-filled. As always, Martha Stewart delivers a recipe that needs no frills, just a handful of no-brainer ingredients that come together perfectly. Here, her understated Champagne Punch is done with just sparkling wine as the base, and a healthy dose of peaches, berries, and a lemon-simple syrup mixture to bring it all together.

It’s easy being green … punch? If you’re a fan of the herbal, crisp flavor of a good gin, you’ll love this recipe for Cucumber Lemonade Gin Punch from Alton Brown. Cucumbers, lemons, and a bit of sugar come together with plain ol’ gin and ice to make for one giant mason jar of summer refreshment. Tip: In addition to the cucumbers, toss in blackberries, orange slices, and fresh mint for the infusion. Then, to serve, add a few scoops of sorbet and enjoy the summery tangy flavors.

The Maine residents decided to open their own artisanal gelateria in 2007, featuring the state’s best local, natural ingredients.

Some 500 flavors later, The Gelato Fiasco is a regional fixture that consistently makes the list of Maine’s top ice cream shops.

Thirty flavors of gelato and sorbetto are featured each day—from Bourbon Vanilla and Cinnamon Honey Graham to Lemon Buttermilk and Sugar Baby Watermelon. During a recent “Meet the Farmers” event with Small Wonder Organics, Tomato Ginger and Balsamic Black Russian Tomato made the menu.

Locally produced milk, fruits, roasted nuts and candies are used, and Tropeano and Davis have substituted natural cane sugar for the corn syrup on which most gelato manufacturers rely.

In addition to the company’s flagship store in Brunswick, Gelato Fiasco pints are available at community markets, local coffee shops and restaurants, co-ops and nearby Bowdoin College. Gelato and sorbetto are also freshly scooped at Whole Foods Market in Portland.

Maine residents and visitors: Follow The Gelato Fiasco on Twitter and Facebook.